Cardiovascular benefits of nuts.

St. Joseph's Hospital Health Center, SUNY Upstate Medical University, Syracuse, New York, USA.
The American Journal of Cardiology (Impact Factor: 3.43). 05/2005; 95(8):963-5. DOI: 10.1016/j.amjcard.2004.12.035
Source: PubMed
  • International Journal of Food Engineering. 01/2014; 10(1).
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    ABSTRACT: The effectiveness of corn‐zein edible coatings in blocking oil oxidation on macadamia nuts was studied by using high‐resolution Hydrogen Nuclear Magnetic Resonance (1H NMR) spectroscopy. Formulations with a zein concentration of 4.0% by weight and oleic acid (OA) as a plasticizer in different proportions were evaluated. Accelerated oxidation was conducted by using an O2‐reactor in a 60C water bath. The oil extracted from the nuts at the beginning of the study and after 10 and 30 days into the experiment were analyzed. Results from the 1H NMR analysis exhibited that the major products formed by lipid oxidation were conjugated dienes. The coatings were imperceptible to the naked eye, but textural changes were visible under scanning electron microscopy. The best coating formulation was a combination of zein with 0.25% OA, which completely inhibited oxidation. Plasticizer addition of 0.50 and 1.00% wt, however, had a negative effect on the coating's property as a barrier against oxygen, resulting in higher rates of oxidation than in the uncoated samples. PRACTICAL APPLICATIONSHydrophobic zein‐based edible coatings, as used in this study, are capable of acting as barriers against oxygen and water vapor by reducing, or even eliminating, undesirable oxidation in unshelled macadamia nuts during long‐term storage. The results of our study have demonstrated the ease of forming stable coatings to reduce oxidative fatty rancidity. The films are invisible to the naked eye and do not produce visible changes in the texture and the color of the coated nuts. This study indicates that zein/oleic acid edible coatings are feasible to use for large‐scale applications, providing an alternative way to improve the oxidative stability and eventually to lengthen the shelf life and quality of macadamia nuts.
    Journal of Food Processing and Preservation 12/2011; 35(6). · 0.94 Impact Factor
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    ABSTRACT: Background/objective:The study was carried out to assess the relationship between nut consumption and lipid profile among Iranian adults.Subject/methods:The study was based on data from the Isfahan Healthy Heart Program across three counties in central Iran in 2007. A cross-sectional survey of 9660 randomly selected adults aged 19 years were chosen based on sex, age and settlement distributions in each community. Nutritional behaviors were assessed by validated qualitative 48-item food frequency questionnaires, which covered regular intakes of four types of nuts: walnuts, almonds, pistachios and hazelnuts. Analysis of covariance and logistic regression tests were utilized to determine odds ratio (OR) 95% confidence interval of hyperlipidemia according to nut consumption patterns in unadjusted and three-adjusted models.Results:The results showed a significant link between high nut consumption and lower total cholesterol, triglyceride (TG), low-density lipoprotein cholesterol (LDL-C) levels and apo B/apo A ratio (P<0.05) in female subjects and lower TG, LDL-C and apoB/apoA ratio in male subjects (P<0.05). The frequency of nut consumption was inversely associated with dyslipidemia, especially for those who had consumed nuts 4 times weekly (0.67 (0.57-0.79)). After adjusting for sex, age and other potential confounders, ORs increased enormously. Except for low apo A and high LDL-C, more frequent nut consumption (4 times per week) had a significant inverse effect on other dyslipidemia risk factors in all four models.Conclusions:We concluded that frequent consumption of nuts, particularly 4 times a week, may result in lower dyslipidemia occurrences and may exert cardioprotective effects.European Journal of Clinical Nutrition advance online publication, 20 February 2013; doi:10.1038/ejcn.2013.21.
    European journal of clinical nutrition 02/2013; · 3.07 Impact Factor